Talk of the Table | The Locusts Are Coming!
Peering into the jar, I can see the little brown heads, eyes, bodies and wings of about 30 dried locusts.
Peering into the jar, I can see the little brown heads, eyes, bodies and wings of about 30 dried locusts.
It was with some trepidation that we decided to bring the matter of food to the great AI Oz.
In honor of Israel’s 75th birthday I created a menu that serves as a culinary representation of the newborn State of Israel in 1948, with dishes demonstrating the nascent nation’s human diversity
Recipes designed to minimize waste have been part of Jewish culture for generations.
Let’s face it, Canada and the United States are not in conflict over the origins of the donut and which national brand is superior, Dunkin’ or Horton’s.
Vered Guttman highlights the preparations that take place for the Yom Kippur pre-fast meal, and gives a recipe for Moroccan Sfenj Doughnuts.
Wedged on Kingston Avenue in Crown Heights, Brooklyn, the epicenter of Lubavitch life, is Primo Hatters, a family-run hat business catering to the religious community.
When my grandmother was 16, circa 1905, she journeyed alone from Smargon (in today’s Belarus) to Ellis Island
When I need a sweet, satisfying nibble, I often pick up a date.
If you grew up in an Ashkenazi Jewish home, you might remember the delicious oven-baked brisket your mom served up for holidays.
In 1950, Rose Joshua and Fannie Schanfeld met with H. David Dalquist, owner of the Scandinavian cookware manufacturing company Nordic Ware, to discuss a proposal.
Among the pages of a medieval Middle Eastern cookbook lies a 600-year-old recipe with a title equal parts perplexing and alarming: “Meatballs Cursed by Jews.”